For reasons that baffle me and defy logic, the 4th Friday in October is designated as Global Champagne Day. It does not coincide with any anniversary in the history of champagne, and it is not clear who promoted/invented the celebration. No matter. Cook with champagne today if you can afford it. Actually, this recipe calls for a small amount, so you should drink the rest with the dish. Back in my undergraduate days I drank a great deal of Moët & Chandon in the Trinity term at Oxford because there were oodles of opportunities – boat club, schools, balls, etc. – but nowadays the price has crept up a lot. Still . . . worth a splurge on occasion. As with all recipes using wine, do not go cheap. Never cook with a wine you would not serve at table. There are numerous recipes for chicken with champagne. This one is creamy:
Ingredients
1 tbsp olive oil
2 skinless boneless chicken breast fillets halved horizontally to make four fillets
salt and pepper to season
14 oz mushrooms sliced
2 tsp butter
1 shallot, peeled and finely chopped
½ cup champagne
⅔ cup heavy cream
1 pinch fresh parsley to garnish
Instructions
Heat the olive oil in a skillet over medium heat. Season each chicken filet with a pinch of salt. Sear chicken on both sides, for about 3-5 minutes each side (depending on thickness), until golden all over. Transfer to a plate.
Sauté the mushrooms in the butter for 3-5 minutes, or until just beginning to soften. Transfer to the same plate as the chicken. Cover and keep warm.
Add the chopped shallot to the pan and cook for 4 minutes, occasionally stirring. Pour in the champagne; stir well, while scraping any food bits from the bottom of the pan for added flavor. Season with salt and pepper and allow to simmer for about 10 minutes.
Add the cream and simmer for 2-3 minutes.
Add the chicken and mushrooms into the sauce along with any cooking juices. Coat in the creamy sauce. Sprinkle with parsley and serve.
Book of Days Tales 
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